Slimming World Golden Seared Chicken with Mint Sauce

Slimming World Golden Seared Chicken with Mint Sauce

This Jamie Oliver recipe is win win on flavour and low in syns too. 

This gorgeous recipe from Jamie Oliver is really easy to adapt for slimming world. Imagine greens, tasty chicken, lovely mint sauce… mmm. It’s perfect for a night when you want to eat healthy but don’t want to compromise on taste. The link to the full original recipe is here and I’d like to open by saying this isn’t an original Rosie and the Recipes post, just one tweaked by the legend that is JO (so thanks, dude).

Stats:

Makes enough for two. You’ll need a blender to make the mint sauce.  Each portion is 1 syn if you’re using some of your healthy extras. If you aren’t, make sure you add syns for the bread and/or feta as appropriate. It doesn’t get much better for you that this dish!

Ingredients:

Frylight

2 tbsp white wine vinegar

Dried red chilli flakes

2 x skinless chicken breasts

1 handful of green beans

100g frozen broad beans

100g frozen peas

1 big handful of fresh mint (about 30g)

25g reduced fat feta cheese

2 slices of wholemeal bread

Method:

  1. Coat your chicken breasts with the white wine vinegar and chilli flakes. Rub really well so they pick up some of the flavour.

  2. Spray a non stick frying pan with frylight and cook the chicken breasts on a medium heat for about 8-10 minutes, or until cooked through.

  3. While these are cooking, put a large pan on a high heat and half fill with boiling water. Chop the green beans into one inch pieces or so and cook them with the frozen broad beans and peas for a few minutes until cooked.

  4. Take one ladleful of your veg and water and pop into your blender. Drain the rest of your veg and set to one side (and take the chicken off if it’s done its time).

  5. Make your mint sauce by taking the top tender stalk and leaf sections of the handful of fresh mint stalks you have and popping in the blender with your water and veg. Also remove the leaves from the lower sections of the mint and add those (but leave the thickest part of the stalk). Add 2 tablespoons of white wine vinegar, a pinch of sea salt and a big pinch of sweetener (I use Sukrin Gold for this). Blend well.

  6. Put the dish together by laying your greens down first, adding the chicken and the mint sauce, then top with crumbled feta.

Enjoy!

Rosie x

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